Roasted Veggie and Avocado Bowls Recipe
A vibrant, nutrient-rich bowl with roasted vegetables, avocado, and a flavorful dressing. Filling, easy, and perfect for busy days.
Ingredients
For the Roasted Veggies:
- 1 cup sweet potatoes diced
- 1 zucchini sliced
- 1 red bell pepper chopped
- ½ red onion sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
For the Base:
- 2 cups cooked quinoa or brown rice
For the Dressing:
- 3 tbsp olive oil
- Juice of 1 lime
- 1 tsp maple syrup
- ½ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
Toppings:
- 1 avocado sliced
- ¼ cup pumpkin seeds
- 2 tbsp chopped cilantro
Instructions
- Roast the Vegetables
- Preheat the oven to 400°F (200°C). Toss the veggies with olive oil and seasonings.
- Spread them on a lined baking sheet and roast for 25–30 minutes, flipping halfway.
- Prepare the Dressing
- In a small bowl, whisk together olive oil, lime juice, maple syrup, mustard, salt, and pepper.
- Assemble the Bowls
- Divide quinoa or rice into bowls. Top with roasted veggies, sliced avocado, and pumpkin seeds.
- Drizzle & Serve
- Pour the dressing over each bowl, garnish with cilantro, and enjoy immediately.
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin A: 50%
- Vitamin C: 45%
- Iron: 12%
- Magnesium: 20%
- Potassium: 22%
Tips for the Best Bowls
- Roast chickpeas for extra crunch.
- Swap quinoa for farro if you want a nuttier texture.
- Add a dollop of hummus for extra creaminess.